My aunt is a very good cook. Every year, on the 2nd day of CNY, she will cook up a storm and invite many relatives and friends to her house to feast. The number of people that she and her husband entertained in her Bishan 5-room HDB flat are going by the hundreds. This is my 1st attempt at making "chwee kueh", my aunt's style. If I'm not wrong, this is a Teochew dish.
Instead of using small "chwee kueh" moulds, this method uses a 9 inch round cake tin to steam the "kueh". I have over fried the shallots. As a result, there is a hint of bitterness to the "chai poh" mixture. In future I should remove the fried shallots from the cooking oil immediately once they start to turn light brown colour.
I got to use my 3-tier steaming pot finally. The reason I bought this pot was because I wanted to make "soon kueh" but I never did. The total steaming time is 1 hour. Every 15 mins interval, hot water in the pot has to be replenished.
My "chwee kueh" standard is only 60% of my aunt's. Like what a Chinese saying goes, "姜还是老的辣".
Chwee Kueh - Test Cook 1
